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Ryan’s Bolognese Sauce

Ryan’s Bolognese Sauce
The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling. But…yeah. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes. The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount. Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. When it comes to adding olive oil to the pan, we don’t deal in tablespoons around here. When the oil was heated, Ryan threw in the grated carrots. Then came the red onions. Intellesting.

Cherry Coke & Jalapeño Meatballs Well, they’re actually cherry coke & jalapeño glazed meatballs, but that didn’t fit into the excerpt title on my landing page. Shrugs. These are my go to snack meatballs, but don’t let me stop you from having them for dinner. They’re spicy, I won’t lie. You can tone the heat down a bit, but they don’t taste nearly as good without it. But that’s coming from me, a spicy spice fiend. Ingredients: Meatballs: 1 pound ground beef 1 large egg 1/2 cup breadcrumbs Seasoning: 1 1/2 tsp salt 1 1/2 tsp sweet paprika powder 1/2 tsp onion powder 1 tsp black pepper 1/2 tsp ground nutmeg 1 tsp brown sugar 1/4 tsp garlic powder 1 tsp dried parsley pinch of cayenne Glaze: 1/2 cup brown sugar 1/2 cup cherry coke 3 jalapeños Directions: Even he eats them. Preheat your oven to 400F° (200C°). Storyboard nirvana. Normally I do this with green chili peppers, but I still had some chopped up jalapeños in my freezer. I used roughly 2 slightly heaping tbsp of the spice mix. Add an egg and the breadcrumbs and dig in.

Braised Sausages with Balsamic Glazed Grapes and Onions While I'm pretty good about cleaning up after myself when cooking at a leisurely (weekend) pace, I've been known to leave quite the debris field in my wake when slamming to get a weeknight meal on the table for the family. And so, my wife loves it when I make a one pot meal on a weeknight, especially one that is as tasty as this one. You see, while we have a rotating schedule of kitchen duties that gives everyone a chance to be a sous-chef, table cleaner, pot washer, or drier, it seems that my wife more often than not swaps duties with one of the kids and finds herself up to her elbows in soap suds cleaning up the mess I've left in the kitchen. Sorry, honey. Imagine her glee then, when she discovered that this meal was not even gonna be a one pot meal for her to clean. Make this dish your own by substituting in various types of sausages (I bet lamb sausage would be awesome), adding some different herbs just before service, or tossing in some nuts and dried fruit if you prefer. Recipe:

Watermelonade Recipe at Epicurious photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.

Pasttata I have never been the biggest fan of quiches or frittatas. They aren't bad, but I would much rather an omelet or just scrambled eggs any day of the week. To me, it is easier and tastier and so why bother with the extra effort a quiche requires? Similarly, my grandmother used to make a baked egg and pasta dish she called pastair (sp?) pronounced pa-stare, or past - air. I never really liked this all that much either. Pulling the marjoram leaves off the stalk for the breakfast sausage. Mandi's new thing is to make paste out of these flavoring components. Here is that leftover beef I was telling you about. Pat it down so it is a nice big sausage patty. The potpourri of cheeses we usually have in the fridge at any given time. Now it is the morning and everything is ready! Bacon in, bacon crispy, bacon out. YUM sausage. Some chopped onions in there too. This is 7 eggs and ¾ pound of pasta. Cheese in. Cooked bacon and sausage in. Patted down We finally have a pan that can also go in the oven!

7 Super Snacks That Heal If some doctors had their way today, Americans would be more medicated than industrial feedlot cattle. But what most people don’t realize is that the first line of defense against stress, fatigue, depression, and so many other maladies is found in supermarket aisles, not in the drug store. Research shows that the vitamins, minerals, and active compounds specific to certain fruits, vegetables, and even chocolate and red wine have an immediate and lasting impact on your mood, your health, your fitness — even your sex life. Whether you have a big presentation at work, or the need to burn a few hundred extra calories a day (and who doesn’t want to do that?) 1. Eat This: 1 Cup of Low-Fat Yogurt or 2 Tbsp of Mixed Nuts Scientists in Slovakia gave people 3 grams each of two amino acids — lysine and arginine — or a placebo and asked them to deliver a speech. Not That! 2. Drink This:Green Tea Not That! Skipping meals lets your body's calorie-burning furnace go cold. 3. Not That! 4. Not That! 5. 6.

Best Stove Top, One Pot Macaroni and Cheese Recipe Update: Try this “healthier” version of Broccoli Mac and Cheese. It’s another reader favorite. I’m calling for a mac and cheese revolution. Enter the solution and what I call, my mac and cheese revolution: the One Pot, Stove Top, Creamy Macaroni and Cheese recipe. It’s simple, clear, and considerate of everything we need in order to still eat well and prepare quickly, without compromising on quality and taste. One Pot - Yes, you read it correctly. Don’t get me wrong, I’m still a huge fan of oven baked mac and cheese because the warm, comforting, casserole bake can’t be compromised. A generous serving of cheesy, starchy, creamy goodness is that bowl of comfort to satisfy the most challenging of days. Now it’s time for me to go and experiment with another batch using….. blue cheese? happy mac and cheese times to you, -diane **Update- please read the comments by readers below before you start the recipe. Some readers have had great success, while others have not. Ingredients: Directions: 1. 2.

Oreo Cookies Made From Scratch - Just Like the Ones From the Box, Only Better Oreo cookies seem to be pervasive in this country. Oreo cookies showed up at every party while I was growing up, and they are still used in countless desserts. My personal favorite is Oreo cheesecake (not to slight my Oreo cupcakes). Oreo cheesecake was in the dessert cycle in our cafeteria on Semester at Sea and I just couldn’t resist it! I’ve always liked the Oreo, but since I could read and understand product labels, I’ve never been a fan of their ingredients. For this month’s Taste & Create, I was again paired with Heaven is Chocolate, Cheese, and Carbs. How Were the Homemade Oreo Cookies? The homemade Oreo cookies were just like the ones from the store – they even had that same, familiar smell. The Oreo Cookie Recipe Clearly, this recipe is a slut. Oreo Cookies Made From Scratch – Just Like the Ones From the Box, Only Better Ingredients The Oreo Cookie Ingredients The Filling Ingredients Instructions The Oreo Cookie Instructions The Filling Instructions Making the Oreo Cookie The Filling

eatingwelllivingthin.wordpress How to Make Peanut Butter S'Mores Turnovers Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together.

Cafe Fernando – Food Blog